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It was a dreary day in Seattle recently and I decided to make a batch of savory beans, slowly baked in the oven with herbs and garlic. And then I looked at my assembled-in-5-min-and-ready-to-go-into-the-oven beans and was inspired to write about it. Perhaps you are wondering where the heck I have been. That’s part of the inspiration too….to let the kind souls who have asked about me know that I haven’t fallen off the face of the earth or succumbed to some weird illness. I’ve been flying almost every other week for work.(Exciting you say? Not really. Though the flight into and subsequent drive from Missoula to Kalispell, Montana was quite beautiful. And wee Grangeville, ID is cuter than I expected it to be…). Plus getting myself slightly over committed with a few work and volunteer projects, and being a hockey mom and then there’s the fact that my year of food blogging put 10 lbs on me from all the thinking, tasting, re-envisioning and re-making (and re-tasting) of food! So I lost inspiration for a while. And seriously…of all the foods to lead to the first post in 4 months, it was the lowly bean? Not so glamorous. But VERY much in the comfort food camp. AND it’s healthy, low fat, high fiber, low glycemic and DELICIOUS! Ok, I’ll stop shouting now. Go make this.

Mixed beans with lots of herbs. Though next time I’d use about 1/2 the amount of rosemary pictured here.

Savoury Slow Baked BeansFrom my mom, who might have read something somewhere about this method but then just made up her own recipe. She really should have her own blog.

Here’s the general method:
Combine dried beans in a large pot, fill with cold water and soak overnight. Then, drain and place in (several) baking dish(es), add a glug of olive oil and broth/stock of your choice to just cover the beans. Nestle in lots of halved garlic cloves and whichever fresh herbs you want, stems and all, celery stalks, chopped onion. NO SALT. Cover and bake at 350 – 375ºF for 2-3 hours. Check half way, you might need to add more liquid. Beans should be soft when finished. Take out the herb stems and celery stalks, smash in the garlic, onion and season to taste with salt. What you do next is up to you:-eat in a bowl with a dash of hot sauce -make some toast and scoop some beans on top -serve a scoop over rice or quinoa -puree to make a bean spread/dip -puree along with cooked vegetables,additional stock or cream for a creamy soup -use as a starter for a brothy vegetable bean soup

Tips:
Don’t include black beans with others unless you want it to look super dark.
Use rosemary sparingly. It will overpower the other flavors
Don’t salt until beans are soft